Craft Adjunct

Hops & Grain Zoe (Austin, TX)is an awesome lager, as is Old Boise Lager by Woodland Empire (Boise, ID). Also from Boise is Payette's North Fork Lager....

 

From the 1902 edition of Wahl/Henius American Handy-Book of Brewing..., while noting Anton ("the founder of raw cereal brewing in the United States" ) Schwarz's formula for computing adjunct usage, they list these materials:

And, on page 1108, quoting the British parliamentary Committee on Beer Materials (1899):

​

 

But the OP didn't specify "lager" in either his subject line or post:

...though he did later mention "pilsner or pale (insert country name) lager" as examples.

 

Okay, so how do you figure the two schools of thought, then? Maybe Miller was using even older reference materials?

 

I'd say that the audience and purpose of a home-brewing "how to" book is not the same as a source, either contemporary or historic, from the commercial brewing industry.

Miller's book seems to have divided adjuncts - OK, fermentable ingredients other than barley malt - into three groups, those that a homebrewer would have to cook separately (barley, corn grits and rice) which he doesn't recommend, sugar added directly to the brew or for bottle conditioning, and corn and rice syrup which he even calls "liquid adjuncts". There is not much difference, after all, between dry corn sugar from some corn syrups, as he even cautions.

 

Sourcing, not souring. But souring local corn sounds interesting.

 

I could buy that except that @marquis has the same understanding, so that must have been a standard among a certain group at one point.

 

I agree here but there is a but...comes in a weird 11 oz bottle and goes for 15.99 12 pak EVERYWHERE i have ever found it in 12 states. So it is not about state tax or distro. Great light beer but not THAT great haha.

 

And it is far more than decent!

 

Books on beer seem to be of two types; those such as Ron Pattinson's or Martyn Cornell's and others which are based on exhaustive scholarship and research on the one hand and those with regurgitated so-called "facts" on the other.Hence the massive amount of garbage written about IPA or Scotch Ales even by well regarded writers.So because something is in a book or some books doesn't really mean that much.
It's very easy to see a term in context and ascribe to it an inaccurate meaning.An example is "celibate" which simply means "voluntarily unmarried" but has been mistaken for chaste , easily done because there's no reason to realise this until it's brought to one's notice.
Brewerspeak goes back a long way , beer is basically brewed from malt.Where a beer is not all malt either the additional materials yields fermentable materials on their own (additions or malt substitutes) or they require enzymes from the malt to bring this about (called adjuncts)............the former are simply extra sugars, the latter are formed by the very act of mashing involving the malt itself. Hence the need for a special term.
But if this has not been explained it's easy to merely regard all non-malt ingredients as "adjuncts" , most people just don't bother to delve deeply into a subject when things appear logical as they are.But I think that someone writing a book on brewing has a duty to his readers to do thorough research.

 

Thinking of using a box of Malt-o-Meal Golden Puffs cereal in a "breakfast stout."

Would have to be watching Cartoon Network during the brewing session.

 

Wow, my reading comprehension and attention span have gone right down
the tubes -

To the OP's point Founders All Day IPA is the quintessential Craft Adjunct.

http://vinepair.com/wine-blog/the-oral-history-of-founders-all-day-ipa/

How did this become a debate over what the British, and everyone else
consider adjuncts.

Given the release of Zoolander II, I'll quote Mugatu "I feel like I'm taking crazy pills!"

 

“But I think that someone writing a book on brewing has a duty to his readers to do thorough research.”

“From the 1902 edition of Wahl/Henius American Handy-Book of Brewing..., while noting Anton ("the founder of raw cereal brewing in the United States" ) Schwarz's formula for computing adjunct usage, they list these materials: Corn, Flakes, Rice, Glucose/Grape Sugar, Cane Sugar.”



“The Oxford Companion to Beer (Dr. Charlie Bamforth)

Page 13:

While adjuncts are widely derided by beer enthusiasts for their wide use in major beers (to lighten color and flavor), many uses of adjuncts are quite traditional...Many Belgian and Belgian-style beers use a form of sucrose called "candi sugar"...Honey is another popular adjunct.”



“Adjunct - Unmalted grain, sugars or syrups used in brewing.

--- Master Brewers Assoc. of America, The Practical Brewer, "Terminology", 1946”



Yup, seems to be pretty thoroughly researched to me.

Cheers!

@jesskidden @Kanger

 

I'm not sure about this, one tends to go along with things unless they are called into question and presumably even beer writers fall into the trap of assuming certain things.Particularly if others round them do the same.Why question what you already "know" ?
Great respecter of Charlie Bamforth, he gave a brilliant talk in Nottingham last year.

 

Have you ever read the 1902 edition of Wahl/Henius American Handy-Book of Brewing? I have and it is a scholarly work.

Cheers!

 

Or malted milk balls?

 

OP, back to your original question. Plenty of good, flavorful beers out there without the hop bomb or dark roasty stout style, See Germany or England. Start there. As mentioned before, a pilsner would work well in this instance. See Sam Adams many versions of some classic German styes, like the Octoberfest for example. Vienna lager come to mind as well. The big makers of AAL have the supply side of economies of scale on their side. Craft brewers are not going to battle with a 30 pack of cans for $19.99. Seems like all the various types of breweries have their area to call home.

 

Um, WOW, no.

Ignoring the borderline racism in there, the elitism is egregiously off-topic and disgustingly smug. I don't (usually) like rap, but to say imply it is an embarassing genre of music that is devoid of talent and artistic talent, whoa. Calm the fuck down there, Cavedave.

 

Yes, but who would be Sancho Panza? He was often the smartest and funniest of the pair of beloved knuckleheads.

 

Maybe Chris (@zid)!?!

Cheers!